Chefs Table, ClubsNSW, Bankstown Sports, cooking

Chefs Table 2017

By Emma Duxbury | 31 May 2017 |

at Bankstown Sports. They have been working in the kitchen for a number of years, assisting Executive Chef Helmut Gundendorfer in Greenfield Station Bistro and Platform One, before moving down to Basement Brewhouse to work in the gourmet burger bar.

They have been hand-picked by Chef Gundendorfer to enter the Chef’s Table Competition 2017, which rewards and recognises the talented chefs, cooks and apprentices working in the club’s industry in NSW. It offers a unique way to showcase our chef’s talents in the kitchen and to promote venues as true dining destinations. The event is held over 3-days from 27-29 June at Ryde TAFE, in a competition cook-off. The winner will be announced at an awards dinner in July.

Sarah says she and Cameron are really excited about the event.

“We had to create a menu and submit it. It had to include seafood for the entrée, pork for the main and a chocolate component for the dessert. We’ve chosen some new dishes this year so it’s going to be fun to cook them”.

Chef Gundendorfer thinks Sarah and Cameron will do very well together as a team.

“They both have a really good knowledge of the industry; Sarah is currently running the burger bar in the Brewhouse, under my guidance, and Cameron is working down there with her while finishing his apprenticeship. Both are very motivated and I think it’s a good combination”.

“I think they’ve created a very strong menu from the base ingredients they have been given, and they’ll have a really good chance. But in these sorts of competitions, you just never know. It really depends on the judge on the day”.

“I wish them both the best of luck and I’m sure they’ll do a great job!”.



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